Garlic and oil pasta with tomato is a recipe to make on those days when you’re in a rush and can’t prepare overly elaborate dishes.
The great thing about this recipe is that it really is prepared quickly, but in my opinion, it’s really delicious, and I make it both to be quick and because everyone really likes it.
You can prepare the sauce more or less in the time it takes to cook the pasta, you just need to boil the water for the pasta and meanwhile prepare the sauce.
When the water reaches a boil, you can easily put the pasta in and by the end of cooking, the sauce will be ready too.
At the end of cooking, when it’s just about al dente, drain the pasta and toss it in the pan where you’ve cooked the sauce to finish it off and serve.
If you make any of my recipes, send me the photos, and I’ll publish them on my page with your name.
Try it, and I’m sure you’ll be won over!
About 415 kcal per person
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients to make Garlic and Oil Pasta with Tomato
- 14 oz pasta (I prefer linguine)
- 2 cloves garlic
- 2 tbsps extra virgin olive oil
- 14 oz peeled tomatoes in pieces
- to taste salt
- a few basil leaves
- optional chili pepper
Preparation of Garlic and Oil Pasta with Tomato
Bring the already salted water for the pasta to a boil.
Take a non-stick pan and brown the minced garlic with the extra virgin olive oil, then add the tomatoes passed through a tomato press, a little water, salt, chili pepper if you like, and cook over medium heat.
Add the finely chopped basil (leaving a few whole leaves aside) and let it cook for about 10-15 minutes and until the sauce thickens slightly.
Cook the pasta in the already salted water, and when the pasta is still quite al dente, drain it and put it in the pan with the sauce to finish cooking.
